This side has all the taste and texture elements you get from steakhouse-style creamed greens, but are dairy-free and come with an accent of Japanese flavors. Don’t be overwhelmed by the amount of raw greens—they shrink right down when cooked. Serve with steak, or keep it light with roasted fish.
8 ounces silken tofu
4 tablespoons soy sauce
2 tablespoons mirin
2 tablespoons rice wine vinegar
3 tablespoons extra virgin olive oil
4 cloves garlic, minced
2 tablespoons finely minced ginger
4 ounces mushrooms
5 ounces baby spinach (about 6 cups)
½ teaspoon kosher salt, plus more to taste
Because rice with meat and sweet onions is thrice as nice.
I'll find any excuse to serve scallops for dinner.
Simple and full of flavor!
You'll dough nuts for this festive fall dessert.
